Asparagus Quiche

Super easy and delicious Asparagus Quiche is so amazing for easy dinners, meal prep, kid friendly, cheesy and no one would ever guess it is vegan. Even the most picky eater will get a big soft spot on this low carb and crustless quiche in no time.

I made a Crustless Quiche only a couple of months ago, which I often use to bring as picnic food for friends, when enjoying the weather during warm summer days.

Also it is one of those potluck ideas which you can always make ahead. Trust me this low carb quiche will disappear in seconds.

With that in mind and dreaming of brighter summer days, for me we’re heading straight forward to asparagus season. Yes, I’m in and craving it already, are you?

Also packed with rewarding flavors, filling, picnic plus potluck approved, and a must make not only for people who are up for quiches and asparagus.

What you need for this crustless asparagus quiche:

asparagus

minced garlic

tofu

almond milk

onions

Basically only 5 simple ingredients are required, not counting salt and pepper, as always.

Optionally you can add the following extras to your own liking:

vegan cheese shreds

nutritional yeast

mushrooms

bell pepper

Italian herbs

lemon zest

chili flakes

Feel free to use as many optional add ons you like. As always if you or one of your family members or friends are sensitive to heat, scale the chili flakes down. Start with 1/2 tsp of them, or simply leave them out completely.

Also chili flakes come in really different spices and quantities, so some of them are milder and others are hotter.

A 8×11 inch casserole dish is required, if you want to get the same texture and thickness in my pictures. Otherwise feel free to use any casserole dish you like, but keep in mind it will turn out different.

For bigger casseroles, I would suggest to double or triple the ingredients if you use a really big casserole dish.

How to make Asparagus Quiche

At first you need to preheat your oven at 405°F. Heat a skillet and add a bit of oil, dairy free butter, or vegetable broth for oil free cooking, Add onions and garlic and fry for around 3 minutes. Give in the asparagus, then optional bell pepper, mushrooms, chili flakes, Italian herbs, lemon zest. Season with salt with pepper.

Now hop over to a food processor or high speed blender. Add drained tofu, almond milk, optional nutritional yeast, vegan cheese shreds, and season with a generous pinch of salt and pepper again. process until smooth and creamy.

Prepare a 8×11 casserole dish with bit of oil or use a sheet of baking parchment paper. Finally mix tofu filling with fried vegetables in a bowl with a spatula until everything is well combined. Transfer all in the casserole dish and press down with a spatula. Bake for around 45 minutes.

After baking let the asparagus quiche a bit cool so it can harden the texture. Otherwise it might be fall apart, if you eat it straight from the oven. Serve on plates and enjoy.

This makes such a fantastic dinner or lunch that the whole family will love. Furthermore you can count on this quiche for meal prep, make ahead meals, working lunch, romantic dinner ideas for two and so much more.

Tips and variations:

Meal prep: you can make this Asparagus Quiche 3 days in advance for potlucks, picnics or easy meals during the week. It is quickly reheated and is delicious cold.

Asparagus Quiche

Description

Super easy and delicious Asparagus Quiche is so amazing for easy dinners, meal prep, kid friendly, cheesy and no one would ever guess it is vegan. Even the most picky eater will get a big soft spot on this low carb and crustless quiche in no time.

Scale

Ingredients

3.5 oz green asparagus tips, halved

5 gloves garlic, minced

1 lb tofu, drained

1 cup onions, diced

1/2 cup almond milk

salt, pepper to taste

Optional add ons:

1 heaping cup vegan cheese shreds

1/3 cup nutritional yeast

1 cup mushrooms, chopped

1 cup bell pepper, chopped

2 tsp Italian herbs

1 Tbs lemon zest

3 tsp chili flakes for heat

Instructions

Preheat your oven at 405°F. Heat a skillet and add a bit of oil, dairy free butter, or vegetable broth for oil free cooking, Add onions and garlic and fry for around 3 minutes. Give in the asparagus, then optional bell pepper, mushrooms, chili flakes, Italian herbs, lemon zest. Season with salt with pepper.

Now hop over to a food processor or high speed blender. Add drained tofu, almond milk, optional nutritional yeast, vegan cheese shreds, and season with a generous pinch of salt and pepper again. process until smooth and creamy.

Prepare a 8×11 casserole dish with bit of oil or use a sheet of baking parchment paper. Finally mix tofu filling with fried vegetables in a bowl with a spatula until everything is well combined. Transfer all in the casserole dish and press down with a spatula. Bake for around 45 minutes.

After baking let the asparagus quiche a bit cool so it can harden the texture. Otherwise it might be fall apart, if you eat it straight from the oven. Serve on plates and enjoy.